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Tirunelveli Halwa is a rich, aromatic Indian dessert slow-cooked with ghee, sugar, and cardamom until luscious. This beloved sweet is a family tradition for festivals, celebrations, and special occasions.
Soak wheat flour in 4 cups of water for at least 3 hours, then strain to extract the wheat milk.
In a heavy-bottomed pan, add the wheat milk and cook over medium heat, stirring continuously until it thickens and turns glossy.
In a separate saucepan, dissolve the sugar in 1 cup water and boil until a one-string consistency is reached, monitoring with a spoon.
Gradually add the sugar syrup to the thickened wheat mixture, stirring constantly to avoid lumps, and maintain medium heat.
Slowly pour in ghee in batches, allowing each addition to absorb and separate, and add cardamom powder; continue stirring until the halwa releases from sides and the texture becomes luscious.
In a small skillet, fry cashew nuts in 1 tbsp ghee until golden and gently fold into the halwa before turning off the heat.
